Recipe Overview
This Italian Maccheroni Pasta Salad brings together tender elbow pasta, sweet peppers, olives, capers, celery, onion, raisins and parsley in a creamy roasted-garlic style aioli dressing. It is a generous salad with contrast: creamy but bright, savory but lightly sweet, and perfect when served well chilled after the flavors have come together.
Texture and Balance
The peppers, celery, onions and pickles keep the salad crisp and lively, while olives and capers add salinity and the raisins soften the edges with a subtle sweetness that rounds the dressing beautifully.
Best Use
This is an excellent buffet, picnic, catering and prep-ahead salad. It holds well, scales easily, and fits naturally into cold station production with strong visual appeal on the plate.
Ingredients
- 113 g elbow maccheroni pasta
- 150 g red bell pepper, diced
- 150 g yellow bell pepper, diced
- 80 g green onions, thinly sliced
- 75 g red onion, diced
- 57 g cucumber pickles, diced
- 57 g black olives, sliced
- 28 g raisins
- 80 g celery, diced
- 30 g Italian parsley, chopped
- 15 g capers, rinsed
- 150 g whole eggs
- 15 g Dijon mustard
- 4 g brown sugar
- 60 g lemon juice and zest
- 5 g white wine vinegar
- Up to 1500 g canola oil for aioli emulsion
- Sea salt and freshly ground black pepper
Preparation
- Cook the elbow maccheroni in well-salted boiling water until tender. Drain, rinse under cold water, and toss lightly with a little oil to prevent sticking.
- Prepare the aioli by blending eggs, Dijon mustard, lemon zest, brown sugar, salt and black pepper. With the motor running, drizzle in the canola oil slowly until thick and emulsified. Finish with lemon juice and white wine vinegar.
- Dice the bell peppers, celery, red onion and pickles. Slice the green onions and chop the parsley, keeping all cuts even and fresh.
- Combine the cooled pasta with the vegetables, olives, raisins, capers and parsley.
- Fold in enough aioli to coat evenly without drowning the salad. Taste, adjust seasoning, and chill before serving.
Ready for Production and Menu Planning
This recipe is structured for your Salad Station workflow and can be used in the Menu Builder for catering menus, deli counters, lunch offerings and seasonal cold buffets.
Chef Notes
For the best result, keep the pasta just tender and the vegetables crisp. Dress the salad with restraint first, then let it rest and adjust again after chilling. The balance of olives, capers, raisins and lemon is what gives this salad its signature depth.
Service Suggestions
- Serve chilled for lunch buffets, garden parties and catering platters.
- Pair with grilled chicken, seafood or roasted vegetables.
- Finish with extra parsley and cracked black pepper just before service.
- Excellent as a make-ahead salad for prep-driven production.
| Calories | 420 kcal |
| Protein | 10 g |
| Carbohydrates | 46 g |
| Fat | 22 g |
| Fiber | 4 g |
| Cholesterol | 145 mg |
| Sodium | 520 mg |